2 weeknight dinners (Monday and yesterday - Wednesday). On Monday we had a steak/shrimp caesar salad. I cooked the steak shrimp and a couple of mushroom caps that needed to be consumed on the Smokey Joe.
Last night we had chicken drumsticks, corn and a salad. Near the end of the cook I hit the chicken with a Western Carolina sauce (I posted the recipe in the appropriate forum).
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Anybody becomes a king once they cook enough of these dang things. On a typical home oven, 3.5-4 hours (depending on thickness) at 250 degrees.
1. I like to take them out the fridge (leave in foil) and let them sit at room temp for an hour or so before putting them in the oven. A super-charged convection like we have at our school will get that internal temp I want in 3 hours, easy. Maybe before, I overshot with it my first go with that thing.
2. I like an internal in the flat of about 165. Once I hit that, I will rest it and make some burnt ends with the point.
3. If you get close to 200 it will make the point mushy.
That is an old electric chair that doesn't work we tried to sell for someone. I don't watch TV so all TV trays have been converted to portable BBQ tables.
325-350, cool side. 30-40 degrees above that, over the hot stuff near the vent. I had the brisket angled on the rebar so the fat cap was facing the hotter side. Then i went to the grate shortly thereafter to bark up the flat. The cool side was maybe 40-45% capacity, the hot side was about 110% capacity. 15 minute preheat, then almost 5 minutes with the lid on. It got to 395 at just about 4 minutes. Brisket 9.5 pounds before trimming. Think it was right at 7 hours.
6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
Not bbq'd - all cooked indoors but it was delicious:
Camel burgers (yes the ones with the humps - they're delicious) served on kaiser buns with mixed salad leaves - thinly sliced onion - thinly sliced cherry tomatoes and MH's glop. On the side pan fried onion rings and MH's maple bacon......yumyums...
(bit dark lookin but new phone and still learning - could't wait to eat it )
I'm in Australia but i found it in the halal section of the fridge at my local supermarket. I always look for new things to try. I'm not halal btw i love pork....It looks just like beef but it has more flavour - i wish i could describe the flavour but i lack the skills ...Camels are not indigenous here and their population has to be controlled - i guess that's why they end up in supermarket fridges....my gain..
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Started by making the bourbon barbeque baked beans, using Jack Daniels honey smokehouse BBQ sauce and, of course, Jack Daniels!
Then onto pork shooters and atomic bombs.
Lastly, put my rub on 2 half racks of BBs. I lost my recipe, so one half has the old rub, and o e half with the re-created. If I get it right, I'll post my rub recipe.
I'm with you DWCowles. They had some boiled crawfish at the grocery store in PA - they were okay, but not like I remember. And I just got my step-mom's recipe (from La Place, LA) for crawfish etoufee.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
OK, final post on today's porknography. pulled the ribs early, like an idiot - i even wrote down what time i put thwm on. GEESH other than not being quote as tender, they were good. #1 REALLY liked MH's bourbon baked beans! the jalapeno poppers were womderful, as were the pork shots! WOW
I love summer shandy. It's pretty much my favorite hot weather beer. When I'm mowing and the smoker's running one of them can be found in my hand most times.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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